[CH] Quick hot lunch / Korean Chilebeanpaste 2

Jim Weller (Jim.Weller@salata.com)
03 Sep 01 22:29:19 -0800 

More recipes:

---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Stir-Fried Squid (Ojingeo Pokkum)
 Categories: Korean, Fish, Squid, Chilies
      Yield: 4 servings
 
      2    Squid (4-1/2 oz each)
      5 oz Boiled bamboo shoot
  1 3/4 oz Mushrooms
      3    Green peppers
    1/4 md Onion
      3    Green onions
      1 tb Salad oil
           SEASONING INGREDIENTS:
    2/3 oz Kochu jang;
           -[Korean bean paste]
      1 tb Sake
      2 ts Soy sauce
      1 ts Sugar
      1 ts Ground chili pepper
    1/2 ts Crushed garlic
           Pepper
           MSG (optional)
           IN ADDITION:
      1 ts Roasted sesame seeds
    1/2 ts Sesame oil
 
  Insert a finger into body of squid and separate the joint. Gently pull
  out tentacles and entrails.  Be careful not to break the sac. Cut off
  entrails. Cut to open out tentacles. Remove eyeballs and beak ball.
  Tear off triangular "hat".  Rub the end surface with a kitchen cloth
  to catch the skin.  Peel the skin from the body and "hat". Cut body in
  half on skin side, then score in a diamond pattern. Cut into 1 inch
  width.
  
  Cut green peppers into quarters lengthwise.  Cut bamboo shoot and
  onion into 1/8 inch width, green onions into 2 inch length.
  
  Heat oil in a skillet, cook squid, bamboo shoot and onion over medium
  heat. Add mushrooms and green peppers. When all ingredients are heated
  through, stir in green onion.
  
  Season with combined Seasoning ingredients.  Sprinkle with roasted
  sesame seeds and stir-fry quickly.  Pour sesame oil rolling around the
  sides of skillet. Transfer to serving plate.
  
  Source: Quick & Easy Korean Cooking for Everyone by Ji Sook Choe &
  Yukiko Moriyama
  Typed for you by Karen Mintzias
 
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  ---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Korean-Style Tako Poke (From "The Choy of Cooking")
 Categories: Seafood, Korean, Rice, Hawaiian
      Yield: 6 Servings
 
      2 lb Fresh ogo (edible seaweed)
      1 lb Tako (octopus)
      1    Maui onion, diced
    1/2 c  Chopped green onion
      1 c  Rice vinegar
    1/2 c  Soy sauce
    1/2 c  Sugar
      3 tb Roasted sesame seeds
      2 tb Bottled Korean kochu jang
           (hot chile paste)
      1 ts Minced fresh ginger
      2    Cloves garlic, minced
 
  Cut ogo in 2-inch lengths. Cook tako and slice . In a mixing bowl,
  combine all ingredients. Serve very cold at tailgate and back yard
  barbecues. Makes 6 servings, each 1/2 cup.
  
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---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Kochujang Dip
 Categories: Dips, Bbq, Korean, Spice, Chilies
      Yield: 1 servings
 
    1/4 c  Chinese chili paste
      1 lg Garlic clove
      3 tb Dry sherry
      2 tb Soy sauce
      1 tb Ginger; chopped
      1 tb Sesame oil
      1 tb Granulated sugar
      2    Green onions; sliced
 
  Place all the ingredients in a blender or food processor and puree until
  smooth.
  
  Recipe by: Ron West
  
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